Sunday, November 4, 2012

Kohlrabi and Mustard with Short Ribs

The fall garden is going crazy and I wanted to do something with some of my harvest. 

I saw a great recipe in my Volt Ink cookbook, by the Voltagio Brothers from Top Chef. The recipe was simply titled Beef, Mustard, Kohlrabi. It was fairly advanced requiring heavy use of sous vide, pressure cooking, making a "cheddar cheese stock", etc. Used some molecular touches such as xanthan gum as a thickener. Anyhow, this was my type of cooking and I'd been wondering what I would do with my kohlrabi plants and mustard greens.

This time I followed the recipe almost exactly. They were doing some fancy tricks here, and I wanted to try to learn. The only change that I made was replacing the sous vide NY Strip steak that the recipe called for with a 36 hour (133F) sous vide beef short rib.


Kohlrabi and Mustard with Short Ribs
Kohlrabi puree with beer and cheddar. Sous vide baby kohlrabi slices. Mustard greens. Pickled mustard seed. 36 Hour sous vide short rib. Pressure cooker beef demi-glace. Mustard micro-greens.
Short Rib and Kohlrabi-1

This was a beautiful, amazing dish. It had many components, so it was fairly time consuming to make. The fact that I now know how to make "cheddar stock" alone was worth this recipe, though the cheddar flavor was actually very subtle in the kohlrabi puree. 


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